Creamy Butternut Squash Gnocchi

Cut the butternut squash into cubes and place them in a bowl. Add olive oil, salt, pepper, paprika, and rosemary. Mix well, then roast them at 200°C for about 20 minutes.

After roasting, place the cubes in a blender to make a purée. You’ll need 250g of purée. In a large pan, add 2 tablespoons of butter and a bit of olive oil over medium heat. Let the butter caramelize and add 1 small chopped white onion.

Once the onion softens, add 30g of tomato paste. Cook for about 5 minutes until the tomato paste darkens from bright red to brown.

Next, add the 250g of pumpkin purée and stir. Cook the pumpkin purée for 2-3 minutes. Then, add 120 ml of heavy cream and stir until combined. Simmer for about 2-3 minutes.

Meanwhile, cook the gnocchi in a separate pot, making sure to reserve 150 ml of the pasta water. Add the reserved pasta water to the sauce and stir to thin it out.

Finally, add 50g of grated Parmesan and a small pinch of pumpkin spice mix. Add the gnocchi to the sauce and mix well until evenly coated. Enjoy!